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Roast Lamb Loin like Venison

4 servings

Ingredients

• 1 pcs young lamb loin
• shallots (a little)
• tarragon (a little)
• marjoram (a little)
• rosemary (a little)
• 2.5 pcs bay leaves
• pepper (a little)
• cloves (a little)
• salt (a little)
• 4.5 pcs crushed juniper berries
• vinegar (a little)
• red wine (a little)
• butter (a little)
• 1 cup cream

Instructions

1. Take the loin of a young lamb, remove the skin, and rub all sides with the following mixture: finely chopped shallots, tarragon, a little marjoram, rosemary, and 2 to 3 bay leaves, along with pepper, cloves, salt, and 4 to 5 fresh, crushed juniper berries.
2. Pour half vinegar, half red wine over it and let the meat marinate for 2 to 3 days, basting frequently.
3. Afterward, lard it, place it in an earthenware roasting pan with plenty of butter and some of the marinade, cover, and put over the fire.
4. Baste diligently and roast for 1 to 1½ hours until tender and golden.
5. Remove the lid ½ hour beforehand, add 1 cup of good cream to the sauce, continue basting, and when serving, stir the sauce well with a little cold water to combine it with the pan drippings.

Modernized from a treasured 19th-century German cookbook.